John Myers
Contents
show
Ingredients
Pork fillet schnitzel: (30 pieces! / For 4 people!)
- 450 g Pork tenderloin
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 6 tbsp Flour
- 2 piece Eggs
- 2 tbsp Cooking cream
- 2 tbsp Grated Parmesan
- 10 tbsp Breadcrumbs
- 10 tbsp Sunflower oil
Fried porcini mushrooms:
- 450 g Fresh porcini mushrooms
- 3 tbsp Butter
- 3 tbsp Sunflower oil
- 6 big pinches Coarse sea salt from the mill
- 6 big pinches Colorful pepper from the mill
- 1 tsp Ankerkraut mushroom pan *)
Carrot and potato mash: (For 4 people!)
- 750 g Potatoes
- 250 g Bunch of carrots
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tbsp Butter
- 4 tbsp Sour cream
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 big pinches Freshly grated nutmeg
Serve:
- 3 Discs Lemon
- 3 piece Radish
Instructions
Pork tenderloin:
- Clean and wash the pork fillet, pat dry with kitchen paper and cut into slices (here: 30 pieces). Season the pork fillet slices on both sides with coarse sea salt from the mill and colored pepper from the mill. Beat the eggs and whisk with cream (2 tbsp) and grated Parmesan (2 tbsp). Turn the pork fillet slices in flour, pull through the egg mixture and turn in breadcrumbs. Heat sunflower oil (5 tbsp) in a pan, fry half of the breaded pork fillet slices on both sides until golden-brown and remove. Do the same with the remaining pork fillet slices and keep everything warm in the oven at 50 ° C until serving.
Fried porcini mushrooms:
- Clean / brush the porcini mushrooms and cut into slices. Put butter (1 tbsp) and sunflower oil (1 tbsp) in the pork tenderloin pan, fry a third of the porcini mushroom slices in it on both sides to light brown. Season with coarse sea salt from the mill 2 big pinches), colored pepper from the mill (2 big pinches) and mushroom pan *) from ANKERKRAUT (1/3 tsp). Proceed in the same way twice with the remaining boletus mushrooms. If you had to buy the porcini mushrooms, it would be a more expensive pleasure (100 g approx. 4 - 5 €!)
Carrot and potato mash:
- Peel the carrots with the peeler, halve lengthways and cut into pieces. Peel, wash and dice the potatoes. Cook the carrot pieces with the potato cubes in salted water (1 teaspoon) ground with turmeric (1 teaspoon) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), sour cream (4 tbsp), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and freshly ground nutmeg (2 big pinches) and pound through with the potato masher.
ANKERKRAUT spice:
- *) Composition of mushroom pan from ANKERKRAUT: sea salt, tomato chips (tomato, corn starch), garlic, sweet paprika,
Serve:
- Serve pork fillet schnitzel with roasted porcini mushrooms and carrot and potato mash (use a serving ring!), Each garnished with a lemon wedge and a little potato.
